Toasted Coconut Pumpkin Pie
Toasted Coconut Pumpkin Pie is an moderately easy dinner. Made with 1 (9-inch) unbaked pastry shell, 1 (16 oz.) can pumpkin (2 c.), 1 (14 oz.) can sweetened condensed milk (not evaporated milk, 2 eggs and 1 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
👨🍳 Instructions
Preheat oven to 425°.
In a large bowl combine pumpkin, milk, eggs, spices, salt and 1/2 cup coconut.
Mix well.
Pour into pastry shell.
Bake 15 minutes.
Reduce oven temperature to 350° and bake 35 to 40 minutes more, until knife inserted comes out clean.
Garnish with whipped cream and remaining coconut. Refrigerate leftovers.
🍷 Perfect Pairings
Complete your meal with these
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